FoodReference.com (Since 1999)
Recipe Section - Over 10,000 Recipes
Home | Articles | Food Trivia | Today in Food History | Food Timeline | RECIPES | Cooking_Tips | Food_Videos | Food_Quotes | Who’s Who | Culinary Schools & Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals & Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
The Inglenook Cook Book (1906) - A classic recipe for Thanksgiving or Christmas, from a classic cookbook.
Cut the head off the fowl and slip the body into a narrow vessel to keep it from making the feathers bloody.
Next cut off the wings, leaving only one joint on the body.
Have a large vessel on the stove in which is at least 5 gallons of water at the boiling point; put the goose in.
Hold it down with a piece of wood; turn it over and hold it down a short time.
Try the feathers, and if they come out easily, take it out and wrap it in a piece of old carpet or heavy cloth to steam, as the heavy coat of feathers offers strong resistance to water or steam.
After a while try whether the feathers will come off clean from the skin, leaving no down. If so, pick at once. If the scalding is not complete, put it in the water as before.
After it is picked, singe, and wash it in soda and hot water; draw and lay in salt water over night.
Next morning drain, and fill with a dressing, made the same as turkey dressing.
Put in a roasting pan half filled with water and roast at least 4 hours, unless the goose is known to be very young.
Sister N. J. Roop, Warrensburg, Mo.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.